Black and White. Coconut Cheesecake Brownies.

Lately, I had a phase of cheesecake cravings. Since it’s finally getting really warm, I’m in the mood for fresh, sourly and light taste. And since a lovely friend of mine celebrated her birthday, it was also definitely brownie time. Because how many people can you count that don’t like brownies?

Coconut Cheesecake Brownies were my solution.

Actually, I’m one of the few people that don’t really like brownies. I would prefer blondies. I don’t like that chocolatey chocolate taste. I only like it when eating pure chocolate. Is that weird? Well, but to satisfy the tastebuds of the general public, it has to be a chocolatey baked treat. And those Coconut Cheesecake Brownies are chocolatey, I can tell you. But they are also tasting fresh because of the lovely coconut cheesecake filling. It’s just a really nice combination. (And if you’re not a coconut lover, you can just leave this ingredient out and make simple Cheesecake Brownies, too.)

First, melt the chocolate and the butter in a pot at very low heat. Don’t forget to stir and watch it! Chocolate tastes awful if it gets burned. Then, stir in the sugar and let it dissolve in there. Let it cool for a while.
In a bowl, beat the eggs. Mix in the cooled melted chocolate and then, slowly add the flour and mix thoroughly.

In another bowl, mix all the other ingredients to get your cheesecake filling.

That’s it. Now, put about two third of the chocolate mixture in your greased baking pan. Then, distribute all the cheesecake filling on top and try to spread it evenly.

And in the end, the rest of the chocolate mixture comes on top and is again spread evenly with your spatula. Then, use a fork and swirl both of the mixtures just a bit.